“This recipe makes a huge batch of lightly-sweetened wheat rolls. Because the dough keeps in the refrigerator up to a week, you can just use what you need every night for absolutely fresh-baked dinner rolls.”

Reviewer:

These are good. Next time I will increase the sugar to 1/3 cup. I think the extra sweetness will make them even better. It was a cold morning so I let these rise in an oven preheated to 200 degrees then left the oven door adjar for a little while. They rose beautifully.